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Categories:
vegetable oil popcorn kernels sage kosher salt unsalted butter poultry seasoning pecans apple chips cranberries fresh parsley fresh rosemary thyme
Viewed: 14 - Published at: a year agoIngredients
- 6 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- 12 sage leaves
- Kosher salt
- 4 tablespoons unsalted butter
- 2 teaspoons poultry seasoning
- 2 cups roughly chopped pecans
- 2 cups crushed apple chips
- 1 1/2 cups dried cranberries
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
Method
- Heat 3 tablespoons vegetable oil with a few popcorn kernels in a large pot or Dutch oven over medium heat until one kernel pops.
- Add the remaining kernels, cover with a tight-fitting lid and cook, shaking the pot occasionally, until the popping subsides, 3 to 5 minutes.
- Meanwhile, heat the remaining 3 tablespoons vegetable oil in a small skillet over medium-high heat.
- Add half of the sage leaves and cook until crisp, about 3 seconds, then remove with a slotted spoon and drain on paper towels.
- Season with salt and repeat with the remaining sage.
- Melt the butter in a small saucepan over medium heat and whisk in the poultry seasoning.
- Combine the popcorn, pecans, apple chips, dried cranberries, parsley, rosemary and thyme in a large bowl.
- Drizzle with the butter mixture, season with salt and toss.
- Crumble the fried sage on top.
- What do you think this flavored popcorn should be called?
- Let us know; you must use the entry form in order to be considered.
- Photograph by Johnny Miller
